A collection of my recipes & food related thoughts…

Comfort

The Pakora… it’s as much of a favourite in restaurants, as it is at home. It’s so versatile – a great starter, a spicy canapé, a party nibble… but for me, as it is for most of my family, the pakora is the perfect comfort food. It belongs in the same class as the “onesie”, hot chocolate and mince pies! So it’s not a surprise that this recipe is such a favourite at my cookery classes.

You can make a pakora from basically anything – it’s an excellent way to recycle your left over veggies (and use up pesky things like broccoli stalks!). Crispy on the outside, steaming hot, spicy and fluffy on the inside – onion pakoras (or to be authentic… “pyaaz pakoras”) are my absolute favourite when I’m cold and in need of an internal hug.

So if you need an alternative for your mince pie this winter… try this – you will not regret it.

Place all ingredients apart from the gram flour, water and oil into a bowl. Mix well so everything is incorporated. Now add in the gram flour and mix well.

Gradually add enough water to bind the vegetables with the gram flour. You should be able to form clumps of the mixture with your hand/a spoon. If you find the mixture is not clumping - add more gram flour. Taste the mixture and adjust salt/chilli accordingly.

Heat the oil in a pan (a small wok works best for this & you will need about 3-4" oil). Once the oil is hot, carefully place clusters of the pakora mixture into the hot oil (if you're confident, you can use your hands to do this or to feel more comfortable, use a tablespoon).

Be careful not to overcrowd the pan. Fry on medium heat until the pakoras are golden-brown all over. It should take about 3-5 minutes. Drain on a paper towel. Repeat with the remainder of the pakora mixture.

Notes

To test the temperature of the oil, place a little cluster of the batter into the oil. It should take about 5-6 seconds to rise to the top of the pan. If it comes straight up, it is too hot. Take the oil off he heat and allow to cool. If it stays at the bottom, continue to heat the oil.

You may need to adjust the temperature of your pan as you begin to fry the pakoras as the temperature of the oil will drop. As a general rule it should take 3-5 minutes to ensure they are golden and cooked all the way through.

Since I got married I have been learning my husband’s mother tongue of Bengali. I grew up speaking Hindi (and “Hinglish”); although both languages stem from the ancient language of Sanskrit, they are very different. My high school French teacher once told me I had a natural “flair for languages” but as an adult, it’s safe to say I have lost said flair!

It’s okay though. I have accepted that mastering the language is more of a long-term goal. I can say “I’m hungry” and “What’s for dinner?” – so important key phrases are in the bank. In the short-term, learning how to recreate my mother in law’s amazing Bengali dishes are more of a pressing matter (er priorities…hello?).

Today’s recipe is not from her cookbook, but rather one that Jan, one of my cookery class students, asked me how to teach her. It’s a curry house fav in the UK and I found it fun to recreate at home. A dry, spicy chicken dish cooked with peppers and onions – it has crunch, colour and flavour all packed into one! Fun fact – the “jal” comes from the Bengali word “jhal” which means spicy (see I am learning!). Enjoy the recipe below lovely people.

Pre-heat your grill at the maximum temperature setting. Place all "marinade" ingredients into a bowl and mix together. Now, place the marinated chicken on a foil lined oven tray.

Grill chicken for 10-12 minutes until cooked (the chicken should be white all the way through once fully cooked).

Remove from grill and keep aside.

Heat the ghee or oil in pan on a medium heat setting. Once hot add the crushed green cardamoms and cumin seeds. When they begin to sizzle in the oil, add the onion along with ¾ tsp salt. Cook for 2-3 minutes until translucent.

Now add the garlic, ginger and chilli and mix. Continue to cook for a further 2-3 minutes until golden brown.

Add the chopped tomatoes and purée to the pan and stir. Cook for 2-3 minutes allowing them to completely soften.

Reduce heat slightly and add the garam masala, coriander powder, paprika, turmeric and the remaining salt and mix well. When you see the oil begin to separate from the masala paste, add the grilled chicken and the sliced peppers.

Mix well on a medium/high heat and cook for 3-4 minutes. Finish with a sprinkle of fresh coriander. Taste for salt and adjust accordingly. Remove from heat.

The first week of August has come to an end and it has rained every single day since the beginning of the month. Why hello British summer, so nice of you to join us! (Said no one in the past 7 days). To be fair, I do like me some precipitation. Not only does it provide much needed moisture in my garden, it also proves to be an excellent topic of conversation when you are a) trying to break the ice with someone and b) need a filler for an awkward silence. Very handy indeed.

If it continues like this however, it does mean that my summer dreams of cooking up seekh kebabs, paneer tikka, afghani chicken, masala corn on the cobs & tandoori tiger prawns (I have been compiling this list since January) on the BBQ, are well and truly over.

It’s not all bad though, monsoon season in India results in comfort food galore (there is always a silver lining!). For me, comfort food stems from simple dishes done well. That brings me to today’s recipe of Tadka Dal. A buttery & spicy classic lentil dish that is super simple but oh so delicious. The word “tadka” refers to the tempering of spices in oil which is then added to the cooked lentils. My tadka calls for ghee, cumin, ginger & garlic which works wonders to add the perfect amount of richness, heat and flavour all at the same time…that is of course in my humble opinion!

When you make this recipe, I urge you to devour with rice or chapatis and eat with your hands. That’s right….stay away from the spoon people! The satisfaction shoots up to another level. Believe me. I hope you enjoy it – keep me posted on your thoughts!

Wash lentils thoroughly. If you have a pressure cooker, add enough water so it is approximately 2” above the level of the lentils along with the turmeric and salt.

Once the first whistle goes off, reduce heat to low and cook for 6 minutes. Then remove from heat, keep the lid on and allow steam to escape naturally.

If you do not have a pressure cooker, place washed lentils in a pan along with salt and turmeric with 5 and cups of water. Once the water comes to a boil, reduce heat to bring to a simmer and a place lid on the pan. Simmer for 30-40 minutes until the lentils are soft and tender. If the water reduces before the lentils are cooked, you can add more.

Whilst the lentils are cooking, heat the ghee/oil in a separate pan. Add cumin seeds, and asafoetida. When they begin to sizzle, add the onions along with the salt.

Cook for 4-5 minutes until translucent and then add the garlic and ginger. Allow to cook until golden in colour. Now add the passata along with the chilli and cook for a minute.

Lower the heat slightly and add the garam masala, paprika and amchur. Mix well and cook for a further 2-3 minutes until you see the oil begins to separate from the masala at the edges. Remove from heat.

Once the lentils are cooked, add them to the masala sauce along with the water they were boiled in.

Mix well and bring to a boil. If you think the dal is too thick you can add a little more water.

Garnish with the fresh coriander. Taste for salt/chilli and adjust accordingly. Amchur adds tangy-ness. If you feel the dal is lacking slightly when you try at the end, add a little more! Remove from heat.

Notes

*Measuring cups have been used here

I have mixed two lentils here but you can use just one if you prefer. The masoor and yellow split moong variety do not need to be soaked before hand and cook quickly!